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You can skip the first paragraph if you are using canned beans.
Rinse the beans, and pick out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the beans and remove from the heat. Let the beans sit in the hot water for at least 60 minutes.

Bring the stock and tomatoes to a boil, add the onion powder, garlic, dry mustard and bay leaves. Now add the chopped carrots, celery and carrots. Simmer for30 minutes, then add the beans, the chopped ham and the pepper. Let this simmer just until the ham and beans are thoroughly heated.

If you like your soup more thick than it is, you can add mashed potato flakes until it is to your liking.

Our ham had been baked with brown sugar and pineapples, the sweetness of that perfectly balanced the tomatoes. You may have to add some sugar if you ham was not glazed._________________Patti
http://bakespace.com/?Pattit

The days are flying by, and I forgot to start the April Recipe thread. Thanks for starting this thread and posting your recipe.

I do have to smile, though. When I had a lot of family here last week Saturday, I also made Ham and Bean Soup, but mine is a little different than yours. I'll give your recipe a try. When did you make your soup?

I think I made it on Tuesday, I had enough that I froze a container of it to have later. I hadn't made this in a long while so we really enjoyed it.
How about posting your recipe? It will be interesting to see the differences._________________Patti
http://bakespace.com/?Pattit

-- The night before: Soak navy beans in water.
-- In the morning: Add more water, an inch or two above the beans. Bring to a rolling boil. Boil for a 2 minutes, skimming the foam. Drain and rinse in colander.
-- Pour beans into Dutch oven. Add broth or water with ham/chicken base, ham bone, and onion. Bring to a boil. Reduce heat and simmer a couple hours, until meat is almost ready to fall of the bone. Remove from pan. Chop meat and return to pan.
-- Saute chopped onion and celery for 3 to 4 minutes. Add ham, onion, celery, and carrots to soup.
-- Add herbs to taste. (I don't measure, but add approximately 1 to 2 heaping tablespoons dried parsley, 1/2 teaspoon garlic powder.... less and less of the following ingredients.)
-- Cook 2 to 4 hours, until thick and creamy. Adjust seasoning to taste.

Not exactly a recipe, but an easy to prepare snack or warm breakfast treat.
You need a beaten egg for brushing the pastry, bacon or ham, any kind of cheese to your liking, grated cheese and puff pastry. As for baking, 25 minutes at 180C/350F.

Brush three sides of the puff pastry with the egg

Put on the bacon,

and the cheese. Don't over do it, cheese and bacon are both very salty and you still need to be able to fold the puff pastry together without pulling it apart.

Fold the puff pastry and seal the edges

Brush again with the beaten egg.

Sprinkle with the grated cheese, and put in the oven at 350F/180C and bake for 25 minutes until golden.

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